These Chocolate Blended Oats are a filling, balanced and delicious make-ahead breakfast. When blended, oats turn into a gooey, batter-like consistency similar to a thick cake batter or runny cookie dough. Paired with a two-ingredient raspberry chia jam, the rich cacao and tart fruit flavors balance one another out perfectly. Perfect for meal prep, it can be made up to five days in advance.
Jump to:
This recipe was inspired by my popular Chocolate Chia Pudding, which went viral on social media. If you’re looking for more brekky ideas try that one next – 3 million views on Instagram can’t be wrong 👀 apparently we all love it when a healthy breakfast is disguised as dessert!
Why You’ll Love This Recipe
- Quick and Easy: Prep takes just 10 minutes, and the fridge does the rest!
- Nutritious Start: The chia seeds are a source of Omega 3s and fiber to help keep you feeling full… and regular😉. You can also add a scoop of protein powder too to make it even more filling.
- Delicious Mix of Flavors: The rich, intensely chocolatey cacao powder tastes so good with tangy raspberry chia jam. I deliberately do not sweeten the jam as I love how the tart berries cut through the thick, chocolate oats batter. Yum!
- Make-Ahead: Meal-preppable (is that a word? If not yet, I claim it!) breakfasts are essential for the busy non-morning folks like myself. Make it on a Sunday and set yourself up for success for the work week – it’ll keep in the fridge for 5 days.
Ingredients
These chocolate blended oats with raspberry chia jam are great because they’re made with pantry and frozen ingredients – easy and affordable. Here’s your shopping list:
- Frozen raspberries
- Chia seeds
- Plant-based milk
- Rolled oats
- Cacao powder
- Maple syrup
- Vanilla extract
- Salt
Instructions
Making blended oats is very simple and it should only take you about 10 minutes from start to finish. You’ll start by making the raspberry chia jam, then blending up the oats and layering the two into jars or individual containers.
Here’s a step-by-step guide on how to make your Chocolate Blended Oats:
Step One: Place raspberries in a microwave-safe bowl. Microwave on high until the raspberries are warm and have broken down to a lumpy, compote-like texture. Add the chia seeds and stir to combine. Set aside.
Step Two: Combine all Chocolate Blended Oats ingredients in a high-powered blender.
Step Three: The blended oats mixture will be a little runny at first but will slowly thicken to a batter like consistency as it sets.
Step Four: Divide the raspberry chia jam amongst four jars, then pour the oats over the top. Seal and keep in the fridge for up to 5 days.
Substitutions and Variations
- Milk Alternatives: You can use any kind of milk you’d like! I prefer to use fortified soy milk because it is a good source of protein and has the closest nutritional profile to dairy milk. Any other plant-based milk will also work though. Of course, if you’re not plant-based, you could use dairy milk.
- Berry Swap: Substitute frozen raspberries with frozen strawberries, blueberries, or mixed berries. Any berry will work here. If using blueberries, cherries, strawberries or any firm berry with a skin, you will need to mash it with a fork to help break it down.
- Omit Chia Seeds: If you want a slightly less thick consistency to the blended oats, you can leave out the chia seeds. You could also leave them out of the jam if needed, but of course it will be very runny.
- Protein Boost: If you want to boost the protein content, add a scoop (about 2 tbsp) of chocolate protein powder to the blended oats.
Equipment
To get that smooth, thick batter consistency, you’ll need a blender for this recipe. A food processor won’t cut it (no pun intended haha) as it is designed to chop food rather than blend it. You’ll end up with a chunkier oats mixture if you use a food processor. That said, once it’s been sitting in the fridge for awhile, the mixture will soften a lot anyway. So if a bit of texture doesn’t bother you, then a food processor is also an option.
My recommendation is to use a high-powered blender like a Nutribullet for this recipe. It’s compact, easy to clean and very affordable considering how powerful it is. It’s my go-to daily blender for small batch recipes like this one, plus I use it for creamy sauces, smoothies, chocolate mousse, yogurt, cheese substitutes… all sorts of things! If you’re interested in experimenting with more vegan cooking, you will get plenty of use out of it. If you have a less powerful blender that struggles with the thick consistency, try adding a splash of extra milk or stopping to scrape down the sides as you go.
Storage
The best thing about these oats (aside from the taste) is that they keep well. You can meal-prep them on a Sunday and enjoy them throughout the work week right up until Friday. Pre-portion them into individual jars or airtight Tupperware containers for convenience. They will keep for up to 5 days in the refrigerator. Ensure they are sealed tightly to maintain freshness. I do not recommend freezing.
Watch me make this recipe
More of a visual learner? Check out this video with instructions to see exactly how I make choccy blended oats and the raspberry chia jam.
If you’re looking for more tasty make-ahead breakfasts, try my Strawberry Chia Mousse, Baked Oats, Cookie Dough Oats or Choc Coconut Oats. I’d also love to know what you think of this recipe. Do you prefer the blended oats to a chia pud, or have you experimented with any variations? Let me know in the comments below or feel free to tag me on Instagram @glowdiaries___ and I will reshare your posts to stories 🙂
Chocolate Blended Oats with Raspberry Chia Jam
Equipment
- High powered blender
Ingredients
Raspberry Chia Jam
- 2 cups frozen raspberries Approx. 280g
- 1 tbsp chia seeds Approx. 10g
Chocolate Blended Oats
- 2 cups plant-based milk Such as soy or almond; 500ml
- 1¾ cups rolled oats Approx. 210g
- 2 tbsp chia seeds Approx. 20g
- ¼ cup unsweetened cacao powder Approx. 20g
- ¼ cup maple syrup Approx. 75g
- 1 tsp vanilla extract Or vanilla paste
- ⅛ tsp salt Approx. 0.25g
Instructions
Make the Raspberry Chia Jam:
- Add the frozen raspberries to a microwave-safe bowl. Microwave on high for about 2 minutes, or until the berries are hot and broken down into a lumpy, compote-like texture. Stir in the chia seeds until evenly combined. Set aside to thicken while you prepare the oats.
Make the Chocolate Blended Oats:
- Add the plant-based milk, rolled oats, chia seeds, cacao powder, maple syrup, vanilla extract, and salt to a high-powered blender. Blend on high for 60 seconds or until mostly smooth. The mixture will be runny at first but will thicken as it chills.
Assemble:
- Divide the raspberry chia jam evenly among individual jars or airtight containers. Pour the chocolate blended oats on top, dividing the mixture equally.
Chill and Store:
- Seal the jars and refrigerate for at least 90 minutes, or overnight. The oats will thicken into a creamy, pudding-like texture. Store in the fridge for up to 5 days.
Leave a Reply